CN111642745A - Beta-carotene emulsion gel based on vegetable protein and nut oil and preparation method thereof - Google Patents
Beta-carotene emulsion gel based on vegetable protein and nut oil and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention belongs to the technical field of food engineering, and provides beta-carotene emulsion gel based on vegetable protein and nut oil and a preparation method thereof, wherein the method comprises the following steps: (1) dissolving soy protein isolate in deionized water, adding sodium azide, stirring at room temperature, and heating in a water bath at 85-92 ℃ to obtain a protein phase; (2) dissolving beta-carotene in sunflower seed oil to obtain an oil phase; (3) mixing the protein phase and the oil phase uniformly, and treating by a high-speed dispersion machine to obtain emulsion; (4) transglutaminase was added to form an emulsion gel. The beta-carotene emulsion prepared by the invention has high gel stability and higher bioavailability.
Description
Technical Field
The invention belongs to the technical field of food engineering, and particularly relates to an emulsion gel for embedding beta-carotene and a preparation method thereof.
Background
Beta-carotene has a strong antioxidant capacity and high vitamin A activity, and has been shown to improve the immune system and reduce the incidence of certain chronic diseases. Beta-carotene has received increasing attention as a common hydrophobic health product. The human body cannot synthesize beta-carotene and must obtain it from food. However, the low water solubility and high melting point of beta-carotene make it difficult to incorporate into food products. In addition, the conjugated double bonds contained in the structure make it sensitive to light, heat and oxygen, resulting in poor stability. More importantly, the nutritional value of beta-carotene is greatly affected by its relatively low oral bioavailability. The bioavailability of carotenoids in vegetables is reported to be less than 10%. Therefore, there is a need to find a method for embedding beta-carotene with food grade carrier in order to improve the solubility and bioavailability of beta-carotene.
Oil and fat are important components of an emulsion system, and the flavor and the nutritional value of food can be influenced by different types and sources of oil and fat. For example, cheeses, ice creams and cakes made with different fats and oils differ in their flavor/mouthfeel/physical properties. However, modern people have an increased risk of cardiovascular disease and diabetes due to the high intake of highly saturated fatty acids and high melting trans fatty acids. Nut oils, which are predominantly unsaturated fatty acid content, are receiving increasing attention in the quest for a healthy lifestyle. In addition, the nut oil is rich in bioactive components such as tocopherol, sphingolipid and sterol, and can meet the dietary intake of some special groups and the dietary selection under the 'food health environment'.
The protein emulsion is used as a common food-grade embedding carrier, is simple to prepare, has higher economic benefit, and can improve the application value of the beta-carotene to a certain extent. However, the emulsion is susceptible to interference from the external environment (temperature/pH/salt) and thus its use in practical processes is impaired. The emulsion gel is a semi-solid gel system, such as yoghourt, cheese and the like, which belong to the emulsion gel system, and the ingredients wrapped in the gel network can be controlled to be released and digested due to the unique 3D network structure, so that the emulsion gel is a suitable carrier for bioactive ingredients in food. In recent years, protein emulsion gels have received increasing attention as embedding systems. Roman et al (Luoetal, 2019) prepared emulsion gel carriers embedding capsorubin by salt induction. Although it has been reported that the bioavailability of nutrients is increased by embedding the nutrients in emulsion gel, the embedding system is easily affected by the external environment in practical application, and the product has a single embedding form and poor stability.
Disclosure of Invention
In view of the deficiencies of the prior art, it is an object of the present invention to provide a beta-carotene emulsion gel that is highly stable, elastic and viscous.
In order to achieve the technical purpose, the inventor combines own scientific research experience for many years, and explores the digestion characteristic of the beta-carotene emulsion gel and optimizes process parameters by adopting an in-vitro simulation digestion model, so that the following technical scheme is finally obtained:
a method for preparing a beta-carotene emulsion gel, comprising the steps of:
(1) dissolving soy protein isolate in deionized water, adding sodium azide with the mass volume percentage of 0.01-0.04%, stirring for 1.5-3h at room temperature, and heating in water bath at 85-92 ℃ for 20-40min to serve as a protein phase for later use;
(2) adding beta-carotene into sunflower seed oil according to the concentration of 0.5-1.2mg/ml, carrying out ultrasonic treatment until the beta-carotene is fully dissolved, and taking the obtained solution as an oil phase for later use;
(3) mixing the protein phase and the oil phase uniformly, treating by a high-speed dispersion machine, setting the rotating speed at 13000-15000rpm, and obtaining the emulsion within 3 min;
(4) adding transglutaminase into the emulsion obtained in the step (3), and heating in water bath at 37 ℃ overnight to form emulsion gel.
Further preferably, the method for preparing the beta-carotene emulsion gel as described above, wherein the mass volume percentage of the isolated soy protein in the protein phase obtained in step (1) is 4-9%.
Further preferably, the method for preparing a β -carotene emulsion gel as described above, wherein the temperature of the water bath of step (1) is 90 ℃.
Further preferably, the method for preparing the beta-carotene emulsion gel as described above, wherein the protein phase of step (3) and the oil phase are uniformly mixed in a volume ratio of (2-3) to 1.
Further preferably, the method for preparing a β -carotene emulsion gel as described above, wherein the rotation speed in step (3) is set to 14000 rpm.
Further preferably, the method for preparing a β -carotene emulsion gel as described above, wherein the transglutaminase used in step (4) is added in an amount of 0.15 to 0.3 mg/ml.
Compared with the prior art, the preparation method of the beta-carotene emulsion gel has the following advantages and progresses:
(1) the selected emulsifier is soybean protein isolate, so that the safety is high, the processing and utilization level of the plant protein is improved, and the application value of the plant protein in the field of food is further expanded; the selected oil phase is common sunflower seed oil, and a certain nutritional function and additional value are endowed to the gel system.
(2) According to the invention, the beta-carotene is embedded in the emulsion gel system, so that the defects of the protein emulsion can be made up, and the bioavailability of the beta-carotene can be improved on the basis of the protein emulsion.
(3) The emulsion of the beta-carotene prepared by the invention has high gel stability.
Drawings
FIG. 1: particle size profiles of emulsion gels prepared with different nut oils;
FIG. 2: the gelling condition (A), the storage condition (B) and the freeze-thaw stability condition (C) of emulsion gels prepared from different nut oils;
FIG. 3: CaCl2GDL and TG enzyme induced β -Carotene emulsion gel G'And G' variation with frequency;
FIG. 4: CaCl2β -carotene emulsion gel induced by GDL and TG enzyme is subjected to in vitro simulation of the microscopic morphology after digestion by a digestion system model;
FIG. 5: CaCl2The particle size distribution of β -carotene emulsion gel induced by GDL and TG enzyme after digestion by an in-vitro simulated digestion system model;
FIG. 6: CaCl2Free fatty acid release rate of β -carotene emulsion gel induced by GDL and TG enzyme after digestion by an in vitro simulated digestion system model.
Detailed Description
The following examples are presented to further illustrate the practice and advantages of the process of the present invention, and the examples are intended to be illustrative only and not to limit the scope of the invention, and modifications apparent to those skilled in the art from the examples are intended to be within the scope of the invention.
Example 1
(1) Soy Protein Isolate (SPI) (4%, w/v) was dissolved in deionized water, 0.02% (w/v) sodium azide was added and stirred at room temperature for 2 h.
(2) After the solution was sufficiently dissolved, calcium chloride was added thereto, and the ionic strength I of the system was 300 mM.
(3) Six common edible nut oils were selected: sunflower seed oil, peanut oil, walnut oil, hazelnut oil and pine seed oil are used as oil phases, and the proportion of the oil phases is 30 percent.
(4) IKA is pre-homogenized at 13000rpm for 1min to obtain primary emulsion.
(5) Ultrasonic treatment: a probe with a diameter of 0.636cm was selected and inserted approximately 15mm below the liquid surface.
(6) The total time of ultrasonic operation is 10min (2 s of operation, 2s of stop).
(7) And (5) finishing the ultrasonic treatment to form emulsion gel.
(8) The prepared emulsion gel was subjected to particle size measurement. The equipment adopts Mastersizer2000, the pump rotating speed is set to 2000rpm, the refractive index is changed by 1 to 10 percent, and the shading rate of the disperse phase is 1.330. The refractive indices of the oil phases are shown in Table 1.
TABLE 1 refractive indices of different nut oils
The measurement result is shown in figure 1, and the result proves that the emulsion gel prepared from the sunflower seed oil has the lowest particle size and the best emulsification effect.
Example 2
The emulsion gel preparation method was the same as in example 1, and the stability of the type 6 emulsion gel was observed. Placing the emulsion gel formed by the 6 kinds of nut oil at normal temperature for 24h, immediately placing the emulsion gel obliquely, and observing the gelling effect; standing the emulsion gel formed by the 6 kinds of nut oil at 4 ℃ for 2 months, and observing whether the emulsion gel can exist stably; freezing the emulsion gel formed by 6 kinds of nut oil at-20 deg.C for 5h, thawing at 37 deg.C for 30min, and observing the freeze-thaw stability of 6 kinds of emulsion gel.
As can be seen from the results of FIG. 2, the emulsion gel formed by the remaining nut oil is stable after being inclined, except that the emulsion gel formed by the pine seed oil slides downwards, wherein the emulsion gel prepared by the sunflower seed oil and the almond oil has the best gel effect. The emulsion gel can stably exist in storage for 2 months regardless of the type of the oil, and is not obviously layered, wherein the emulsion gel prepared from the sunflower seed oil has the best effect and is most stable; the emulsion gel formed by the sunflower seed oil and the almond oil has the best freeze-thaw stability, and can be stably existed with almost no delamination after being thawed.
By analyzing the comprehensive particle size result and stability result, the sunflower seed oil emulsion has the best gel physical and chemical properties and the strongest stability.
Example 3
(1) Soybean Protein Isolate (SPI) (8%, w/v) was dissolved in deionized water, 0.02% (w/v) sodium azide was added, and stirring was carried out at room temperature for 2 h.
(2) Heating in water bath at 90 deg.C for 30 min.
(3) According to the results of the fat screening of examples 1 and 2, sunflower oil (6mL) was selected as the oil phase.
(4) Adding 1mg/ml of beta-carotene into the sunflower seed oil, and carrying out ultrasonic treatment for 10min until the beta-carotene is completely dissolved.
(5) And (5) carrying out IKA homogenization treatment. Mixing protein phase (14mL) and oil phase (6mL) uniformly, homogenizing at 14000rpm for 3min to obtain emulsion.
(6) 0.074g of calcium chloride powder is added.
(7) Gel formation was achieved overnight in a water bath at 37 ℃.
Example 4
The way of inducing gel by adding calcium chloride salt in example 3 is replaced by adding 0.2g of Gluconolactone (GDL) to form gel; and, instead, 0.004g of transglutaminase (TG enzyme) was added to form a gel. Other conditions were the same as in example 3.
After the emulsion gel was prepared, the rheological properties of the samples were characterized using a DHR2 rheometer. A steel plate with a diameter of 40mm was selected, the gap was set to 1000 μm, and the strain was fixed at 0.4%. The scanning frequency is set to 0.1rad/s to 100 rad/s.
As can be seen from the statistical results of the test in FIG. 3, CaCl2And the G 'value of the emulsion gel prepared by GDL increased with increasing frequency, whereas the G' value of the sample prepared by TG enzyme was less affected by frequency and hardly changed with the change of frequency. According to the speculation of experimental results, the test result is formed by CaCl2The gel formed by the TG enzyme is mainly a chemical gel, and the action force is mainly chemical cross-linking.
Example 5
(1) Soybean Protein Isolate (SPI) (8%, w/v) was dissolved in deionized water, 0.02% (w/v) sodium azide was added, and stirring was carried out at room temperature for 2 h.
(2) Heating in water bath at 90 deg.C for 30 min.
(3) Adding beta-carotene into sunflower seed oil at a concentration of 1mg/ml, and performing ultrasonic treatment for 10min until the beta-carotene is sufficiently dissolved.
(4) And (5) carrying out IKA homogenization treatment. Mixing protein phase (14mL) and oil phase (6mL) uniformly, homogenizing at 14000rpm for 3min to obtain emulsion.
(5) 20ml of the emulsion sample is taken, and 0.074g of calcium chloride powder is added to form emulsion gel. A20 ml sample of the emulsion was taken, and 0.2g of Gluconolactone (GDL) was added to form an emulsion gel. A20 ml sample of the emulsion was taken, and 0.004g of transglutaminase (TG enzyme) was added to form an emulsion gel. The mixture was heated in a water bath at 37 ℃ overnight.
(6) And (3) constructing an in-vitro simulated digestion system model, taking 0.2g of different samples obtained in the step (5), and observing the microscopic morphology of the samples after digestion in the oral cavity, the stomach and the small intestine. As can be seen from the experimental results of fig. 4, compared to the emulsion, the intestinal digestion of the emulsion gel-embedded β -carotene resulted in smaller oil droplet size and uniform oil droplet dispersion.
(7) And (3) constructing an in-vitro digestion system model, taking 0.2g of different samples obtained in the step (5), and observing the particle sizes of the samples after digestion in the oral cavity, the stomach and the small intestine. The equipment selects Mastersizer2000, the pump speed is set to 2000rpm, the refractive index is changed by 1 to 10 percent, the shading rate of the disperse phase is 1.330, and the refractive index of the continuous phase is 1.474. As can be seen from the experimental results of FIG. 5, the TG enzyme-embedded latex gel has the smallest particle size after intestinal digestion, while the latex gels prepared by acid induction and salt induction have the larger particle size after intestinal digestion.
(8) Constructing an in-vitro simulated digestion system model, respectively taking 0.2g of different samples obtained in the step (5), determining the free fatty acid release rate of the samples after digestion in oral cavity, stomach and small intestine, calculating the free fatty acid content of the samples according to the digestion amount of NaOH, and obtaining the free fatty acid release rate (%) of 100 × VNaOH×CNaOH×Mlipid/2Wlipid. In the formula, VNaOHThe amount of NaOH consumed for the titration process; mlipidIs the mass fraction of the sunflower seed oil; wlipidIs the quality of sunflower seed oil. As can be seen from the results of the experiment in FIG. 6, TG enzyme-embedded emulsion gel exhibited a high release rate of free fatty acids, while GDL induction and CaCl induction2The free fatty acid release rate of the emulsion gel prepared by induction is low.
(9) And (3) constructing an in-vitro simulated digestion system model, taking 0.2g of different samples obtained in the step (5), and determining the bioavailability of the samples after digestion in the oral cavity, the stomach and the small intestine. The calculation formula of the bioavailability after digestion is as follows: bioavailability (%) of ═ CMicelle/CBefore digestion. In the formula: cMicelleMass of β -carotene in micelles after digestionConcentration, (μ g/mL); cBefore digestionMass concentration of β -carotene before digestion, (μ g/mL).
TABLE 2 bioavailability of beta-carotene for different gel samples
As can be seen from Table 2: the bioavailability of beta-carotene embedded in the emulsion gel is obviously higher than that of the beta-carotene embedded in the emulsion gel, and compared with the three gel modes, the bioavailability of the enzyme-induced emulsion gel is highest.
Claims (6)
1. A beta-carotene emulsion gel based on vegetable protein and nut oil and a preparation method thereof are characterized in that the method comprises the following steps:
(1) dissolving soy protein isolate in deionized water, adding sodium azide with the mass volume percentage of 0.01-0.04%, stirring for 1.5-3h at room temperature, and heating in water bath at 85-92 ℃ for 20-40min to serve as a protein phase for later use;
(2) adding beta-carotene into sunflower seed oil according to the concentration of 0.5-1.2mg/ml, carrying out ultrasonic treatment until the beta-carotene is fully dissolved, and taking the obtained solution as an oil phase for later use;
(3) mixing the protein phase and the oil phase uniformly, and treating by a high-speed dispersion machine at the rotation speed of 13000-15000rpm for 3min to obtain emulsion;
(4) adding transglutaminase into the emulsion obtained in the step (3), and heating in water bath at 37 ℃ overnight to form emulsion gel.
2. The method for preparing a β -carotene emulsion gel according to claim 1, wherein the mass volume percentage of the isolated soy protein in the protein phase obtained in step (1) is 4-9%.
3. The method for preparing a β -carotene emulsion gel according to claim 1, wherein the temperature of the water bath in step (1) is 90 ℃.
4. The method for preparing a β -carotene emulsion gel according to claim 1, wherein the protein phase of step (3) and the oil phase are uniformly mixed in a volume ratio of (2-3) to 1.
5. The method of claim 1, wherein the rotation speed in step (3) is 14000 rpm.
6. The method of preparing a β -carotene emulsion gel according to claim 1, wherein the transglutaminase in the step (4) is added in an amount of 0.15 to 0.3 mg/ml.
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